Foods with a high fat quality are essential for healthy diets
Dr. H. ZevenbergenUnilever Research&Development
Hans Zevenbergen, Unilever R&D,28/01/09 2
Agenda
Main dietary sources of fat
Basic technology and production of oils, margarines and cooking products
Improving their nutritional characteristics
Impact of modern fat and oil products on diet and health
Conclusions
Main dietary sources of fat
Hans Zevenbergen, Unilever R&D,28/01/09 4
Many different fat-rich products
Primary:Vegetable/plant oilsButter/milk fatsLard/tallow/suet/dripping (derived from animals)Marine
Secondary: (made from one or more of the above)Margarines, Melanges, Reduced fat spreadsButter and GheeVanaspatiCooking fats/white fats/shorteningsMayonnaise
Hans Zevenbergen, Unilever R&D,28/01/09 5
Main dietary sources of fat
Major contributors to intake of saturated fatDairy (cheese, butter, milk)MeatBaked goods and snacksCooking fats/oils
Major contributors to intake of polyunsaturated fat
Vegetable oils Margarines and mayonnaise
Hans Zevenbergen, Unilever R&D,28/01/09 6
Fatty acid composition of common fat rich products
0%10%20%30%40%50%60%70%80%90%
100%
Vana
spat
iBut
ter
Palm
oil
Hard w
rapp
er m
arga
rine
Soft
prem
ium m
arga
rine
High P
UFA m
arga
rine
Mayon
naise
Canol
a oil
PUFAMUFASAFATFA
Hans Zevenbergen, Unilever R&D,28/01/09 7
Oils and fats in perspective
Edible Tallow7%
Butter6%
Margarine6%
Olive oil3%
Vanaspati5%
Ghee/Other3%
Industrial Lard7%
Tropical oils30%
Seed oils33%
Annual value of oils and fats market over €120b
6.5 b people consume about 120 m tons paThat is almost 20 kg per capita
Hans Zevenbergen, Unilever R&D,28/01/09 8
Liquid Oils - Lard - Ghee/Vanaspati/Cooking - Margarine/Butter -
Marine oils -
Regional consumption patterns
Basic technology and production of oils, margarine and cooking products
Hans Zevenbergen, Unilever R&D,28/01/09 10
Soybean oil Sunflower oil Canola oil Corn oil
Palm Fruit
Palm Kernel
Palm Fruit
Olive Oil Coconut OilPalm Oil
Vegetable oil sources
Hans Zevenbergen, Unilever R&D,28/01/09 11
Vegetable oil products - farm to table
oil milling
consumer
crude oilsand fats
OILPROCESSING
modificationof the
physicalproperties
Mayonnaise
selectiveremoval ofundesirablecomponents
agriculture
Table oil
Margarine
Hans Zevenbergen, Unilever R&D,28/01/09 12
What is a margarine ?
A structured water-in-oil emulsion with properties like spreadability, stability and mouthfeel
Hans Zevenbergen, Unilever R&D,28/01/09 13
40
30
20
10
10 20 30 35
Sol
id F
at C
onte
nt
Temperature ºC
Desired curve
Consumer requirements of solid fat contentin margarine
Easy to spread from refrigerator
Stable on the table
Melting in the mouth
Hans Zevenbergen, Unilever R&D,28/01/09 14
40
30
20
10
10 20 30 35
Sol
id F
at C
onte
nt
Temperature ºC
Desired curve
Consumer requirements of solid fat contentin margarine
Oil
Fat
Hans Zevenbergen, Unilever R&D,28/01/09 15
Modifications and blending of oils for optimal margarines
Liquid oils
Tropical oils
FullHydrogenation
Interesterification
Fractionation
Trans-freebasis for
margarine
Hans Zevenbergen, Unilever R&D,28/01/09 16
• Partial or full hydrogenationcis-unsaturates trans-unsaturates saturates
Full hydrogenation does not lead to trans !
• Interesterification
Interesterification leads to rearrangement of the fatty acids on the glycerol backbone
Modification of natural fats and oils
Improving the nutritional characteristics of products made from oils and fats
Hans Zevenbergen, Unilever R&D,28/01/09 18
Drivers of nutritional improvements for food industry
Replace SAFA by MUFA or preferably PUFAPractically eliminate TFAEnsure delivery of essential Omega 3 and 6Fortify with fat soluble vitamins A and DPreserve natural antioxidants (e.g. vit E)
Hans Zevenbergen, Unilever R&D,28/01/09 19
PUFA
SAFA
Omega 3TFA
% o
f fat
0
10
20
30
40
50
1960 1990 1995 2000 2005 “Best”margarines
Improvements in margarine
Hans Zevenbergen, Unilever R&D,28/01/09 20
Trans fat removal: example of industry action for better health
• Based on reports showing an untoward effect of trans on blood lipids in 1990 (studies sponsored by Unilever) Unilever started an extensive development program
• Margarines with very low trans fat content were developed 1993
• Implemented by 1995 in most regions using tropical oils and in US with non – tropical oils.
• Unilever led; most of industry followed
Hans Zevenbergen, Unilever R&D,28/01/09 21
Normal heating does not affect the nutritional quality of oils
shallow frying for 20 mins at 150-180 CRelative loss of linoleic acid < 1% and α-linolenic acid < 2%No formation of trans-isomers
As long as excessive temperatures are avoided, EFA survive cooking.
Impact of modern fats and oils products on diet and health
Hans Zevenbergen, Unilever R&D,28/01/09 23
Impact of modern fat products on health: three examples
1. Oils, margarines and mayonnaise are nutrient-dense sources of essential fats
2. Significant contribution to the required intake of vitamins A,D and E via margarines
3. Relevant impact on LDL-cholesterol level and hence on CHD incidence by soft margarines
Potentially significant impact on public health from oils, margarine and mayonnaise
Hans Zevenbergen, Unilever R&D,28/01/09 24
0.00
0.20
0.40
0.60
0.80
1.00
1.20
1.40
1.60
Walnuts
Mayonnaise (80% fat)
Rapeseed oil
Margarine (soft, light)
Mayonnaise light
Liquid margarine
Soybean oil
Margarine (Heart Health)
Margarine (60% fat, premium)
Spinach
Broccoli
Olive oil
Avocado
Salmon
Chicken
ButterMackerel
Nuts, mixed dry roasted
Bananas
Alp
ha-li
nole
nic
acid
con
tent
(g/1
00 k
cal)
Bad
1. Margarines, mayonnaise and vegetable oils are nutrient-dense source of ALA
Hans Zevenbergen, Unilever R&D,28/01/09 25
1. Role of margarine recently confirmed by the Netherlands Nutrition Centre
Intake of ALA for large part of the Dutch population is below recommended level
Margarines (40% fat) are nutrient-dense source of ALA
Margarine is also nutrient-dense source of fat soluble vitamins
Therefore Dutch nutrition policy makers have increased the recommended amount of margarine (40% fat) from 20g/d to 30-35g/d (6-7 slices of bread with margarine every day)
Based on Guidelines good nutrition, Oct 2007 www.voedingscentrum.nl
Hans Zevenbergen, Unilever R&D,28/01/09 26
Meat dishes Margarines, oils, dressings, graviesVegetables and vegetable dishes Milk and dairy productsFish dishes Cereals and BakeryOther
2. Margarines can be significant providers of fat soluble vitamins in the diet
From National FINDIET 2007 Survey, 2008
Vitamin EVitamin A Vitamin D
Finnish men 25-64 years
Hans Zevenbergen, Unilever R&D,28/01/09 27
3. Assessing the impact of fat products on blood cholesterol
SAFA
MUFA
PUFA
TFA
-0.3
-0.2
-0.1
0
0.1
0.2
0.3
0.4
0.5
0 5 10change in fat intake (en%)(replacing carbohydrates)
chan
ge in
LDL
mm
ol/l
Meta-analysis of Mensink et al. 2003
Mensink, Zock, Kester, Katan. Am J Clin Nutr 2003;77:1146-55.
Hans Zevenbergen, Unilever R&D,28/01/09 28
Fat composition of foods influences their ability to lower or increase blood cholesterol: predicted effect of consumption of 20 g per day
3. Butter and fats raise LDL-cholesterol;soft premium margarines and mayonnaise don’t
-3
-2
-1
0
1
2
3
4
5
LDL-
chol
este
rol (
%)
Adapted from Mensink, Zock, Kester, Katan. Am J Clin Nutr 2003;77:1146-55.
Butter
Canola oil
Premium mayonnaise
Heart healthmargarine
Soft premiummargarine
Palm oil
Vanaspati
Hans Zevenbergen, Unilever R&D,28/01/09 29
3. Switching butter, vanaspati and palm oil for soft margarines can reduce the risk of CHD
Per year nearly 8 million people die of CHD1% reduction in LDL-cholesterol level translates to ~1-2 % reduction in CHD risk (NCEP, 2001)
Switching 20 g /day soft margarine for butter or cooking oils/fats is predicted to lower LDL-cholesterol by 3-4%
using soft margarines instead of butter or cooking fats worldwide could mean a reduction of annual CHD deaths by more than half a million !
Hans Zevenbergen, Unilever R&D,28/01/09 30
Conclusions
Oils and fats and products made thereof play an important role in our diets worldwideThe food industry has made significant improvements to the nutritional quality of products like margarines and cooking products Switching products from animal fats or cooking fats to soft margarines or oils contributes positively to a healthy diet
Despite wide differences in dietary habits, modern products made from fats and oils are essential for healthy diets for children and adults worldwideMany people are not aware of the benefit of soft margarines and cooking products:
time to educate and motivate for better health !
Thank you